Snap off tough ends of asparagus, and remove scales from stalks
with a vegetable peeler, if desired.
Arrange asparagus in a steamer basket over boiling water.
Cover and steam 4 to 6 minutes or until crisp-tender.
Remove from steamer, and cool on paper towels.
Stir together cream cheese and next 3 ingredients.
Roll each bread slice with a rolling pin to flatten.
Spread 1 side of each slice with 2 tablespoons cream cheese
mixture; top each with 1 ham slice.
Place 2 asparagus spears, tips pointed toward opposite ends, on
one end of each bread slice; roll up, and place, seam side down,
on a greased baking sheet.
Brush with butter; sprinkle with paprika.
Bake at 400° for 12-15 minutes or until golden.
Serve immediately.
Garnish, if desired.
Note: Freeze unbaked rollups up to 1 month in an airtight
container.
Thaw in refrigerator, and bake as directed.
Yield: 12 appetizer servings.
Originally Submitted
12/7/2008
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